Easy Peanut Butter Kiss Cookies

1 (14 ounce) can  Sweetened Condensed Milk
3/4 to 1 cup Creamy Peanut Butter
1 large egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
Granulated Sugar
about 65 Hershey Kisses
Directions

In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on parchment-lined baking sheets.
Bake 6 to 8 minutes or until lightly browned (DO NOT OVERBAKE). Immediately after baking, press solid milk chocolate candy drop in center of each ball.  Cool. Store tightly covered at room temperature.

Toffee Almond Sandies

Ingredients

1 cup butter, softened (no substitutes)
1 cup sugar
1 cup powdered sugar
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups thinly sliced almonds
1 (6 ounce) package English toffee bits  (pkg now comes in 8 oz)
Additional sugar
Directions

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits.
Shape into 1-in. balls; roll in sugar. Place on parchment-lined  baking sheets and flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until lightly browned  Sprinkle with more sugar.  Cool.  Yield:  about 12 dozen

Chocolate Chip Orange Shortbread

INGREDIENTS
COOKIES:-
1 cup powdered sugar
1 cup margarine  - softened
1 tbls grated orange peel
1 3/4 cups all-purpose flour
1/4 cup cornstarch
3/4 cup semi-sweet mini chocolate chips
.
GLAZE:-*
1/2 cup semi-sweet mini chocolate chips
1 tsp shortening

*(I don't do this. I use a portion of dark chocolate bark, melted
over a double boiler)


Pre-heat oven to 325 degrees
Sift or stir flour & cornstarch together - set aside
In a large bowl, beat powdered sugar & margarine until light & fluffy
Add orange peel & blend well
Stir in flour mixture - mix well
Stir in chocolate chips
Divide dough into 6 equal parts & shape each part into a smooth round ball
On ungreased cookie sheets, press or roll each ball of dough into a  circle 1/4" thick
With a long knife or pizza cutter, cut circle into 8 wedges
Leave in place on parchment-lined cookie sheet & prick each wedge about 3 times with a fork
Bake for about 17 - 27 mins til the edges are very lightly browned.
Take care that they don't get dark on the bottoms
Place on wire racks to cool completely
*GLAZE:-
In a small saucepan over low heat, melt chocolate chips & shortening, stirring constantly.

Dip rounded end  of cooled shortbread wedges into chocolate.
Place on wax paper. Let stand to set.

Cathedral Cookies

2 Cups Chocolate Chips
1/4 Cup Margarine
1 pkg. mini Colored Marshmallows
3/4 Cups chopped Walnuts

Microwave chips and margarine in 30 second increments to melt.  Stir.  Pour over marshmallows in a bowl.  Mix to coat.  Cool a bit.  Form logs on waxed paper (about 2"-3" in diameter).    Roll in or sprinkle with nuts. Wrap in waxed paper.  Chill overnight.  Cut into thin slices.

Chocolate-Dipped Creams

1 Cup  Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla
1 Cup Cornstarch
1 Cup Flour
1/8 Tsp Salt
------
Powdered Sugar
Melted Chocolate
Chopped Nuts
Sprinkles/Jimmies

Cream butter.  Add sugar.  Add vanilla.  Add salt, cornstarch and flour.  Chill 2-3 hours.  Shape into 1" balls.  Bake 375 F on parchment-lined baking sheet for 12 minutes or until very light brown.  Cool.  Roll in powdered sugar.  I use a squeeze bottle filled with melted chocolate to make a nickel size drop on top of cookie.  Sprinkle with nuts or jimmies.  Let harden.  These freeze well.

Dusen Confecto

2 1/3 cups sifted all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup butter or real margarine ( not that spread stuff)
3/4 cup grated unblanched almonds
1 1/2 teaspoons vanilla extract
1/2 cup  raspberry jelly
Granulated sugar for coating

Preheat oven to 350 degrees F. Combine flour, sugar and salt together into bowl;
cut in butter with pastry blender until mixture resembles coarse meal. Blend
in almonds and vanilla; work mixture with fingers until a ball of dough is
formed. Roll dough thin on floured surface; cut with small cutter. Place on
cookie sheets line with parchment paper.  Bake at 350 degrees F. for 8 to 10 minutes.
While hot, spread  half of the cookies with jelly; place another cookie on top to
form sandwich. Coat cookies with granulated sugar. Cool. Makes about 7 dozen.

Cinnamon Disks

1 1/4 Cups Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Softened Margarine
1 Cup Sugar
1 Egg, beaten
1 Tsp Vanilla

Chill 1 hour.  Roll in 1" balls. Roll in mixture of colored sugars, nuts and cinnamon.  Press top with glass or cup to flatten.  Bake 350 F for 15 minutes on parchment-lined cookie sheets.

Mexican Wedding Cakes

1 cup butter, softened (or margarine but not spread)
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
Powdered sugar for coating

Preheat oven to 400 degrees F. Cream butter; add sugar gradually. Blend in
salt, vanilla and flour (mixture will be stiff). Use small cookie dough baller. Shape into logs.
place on parchment-lined cookie sheets. Bake at 400 degrees F.  10-12 minutes.
While hot, roll in powdered sugar. Makes about 3 dozen.

Glazed Toffee Bonbons

	1/2   cup butter or margarine, softened 1/2   cup packed brown sugar 1/2   teaspoon vanilla 1      egg 1 3/4   cups Gold Medal® all-purpose flour 1/4   teaspoon baking soda 1/4   teaspoon salt 3   bars (1.4 oz each) chocolate-covered English toffee candy, finely chopped ( I bought an 8 oz bag of Heath milk chocolate toffee bits from the baking aisle and used about a cup and saved the rest for garnish). Glaze 1/4        cup butter or margarine 1/2        cup packed brown sugar 3           tablespoons milk 1 1/3     cups powdered sugar  1/3       cup semisweet chocolate chips* 1/3       cup white vanilla baking chips * Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On parchment-lined cookie sheets, place balls 1 inch apart. Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks. Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don’t need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened. Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly. Makes About 4 dozen cookies *instead of chips, I melted block chocolate and white chocolate and put them each in their own squeeze bottle and drizzled this way.  You could also put in  plastic sandwich bags and snip the end off and drizzle that way.